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Sliced stonefruit and tomatoes on a bed of ricotta with lemon basil sprinkled on top - all on a plate

Summer Stonefruit Salad with Ricotta and Herbs

Peak season tomatoes and pluots paired with cool ricotta and refreshing basil make for a simple, delicious summer side.
Prep Time 5 mins
Cook Time 0 mins
Total Time 5 mins
Course Side Dish
Cuisine American
Servings 4 servings


  • Knife
  • Cutting board


  • 2-4 stonefruit (peaches, nectarines, pluots, plums) the more tart the fruit, the better
  • 1-2 tomatoes the sweeter, the better
  • 1 container ricotta
  • A few sprigs fresh herbs (basil, mint, maybe even cilantro)
  • Good olive oil for drizzling
  • Fresh cracked black pepper


  • On a serving plate, spread a generous amount of ricotta so it looks fluffy and enticing. Set aside.
  • Wash your fruit and tomatoes! Then, slice them into wedges and arrange them on top of the ricotta.
  • Tear your herbs into pretty little pieces. If you want, you can tear them into more manageable pieces with your fingers, or slice them into thin strips. This recipe isn't fussy!
  • Drizzle a bit of olive oil over top of the dish. Finish with cracked black pepper.
  • Serve with breakfast, as a snack or as a side with a grilled meal. Enjoy!
Keyword Stonefruit, Tomatoes, Summer side dish, Summer salad, Tomatoes and herbs, Peaches and ricotta, Plums and ricotta, Pluots and ricotta, Pluot side dish, Peaches side dish, Peaches salad